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Method

Make the dressing. Measure the
ingredients into a jug or screwtopped
jar, season to taste, then
whisk or shake to mix. Set aside.

Now mix the olive oil, lemon juice,
herbs and garlic in a bowl with salt
and pepper to taste. Toss the
courgette halves in this marinade
until they’re thoroughly coated.

Heat a ridged griddle pan until
very hot but not smoking, or use a
good non-stick frying pan instead
(but you won’t get attractive dark
stripes). Sear the courgettes in
batches for 2-3 minutes on each
side until just softened, with dark
stripes. Remove and set aside.

Put the strips of salmon into the
remaining marinade in the dish and
toss to coat, then chargrill on the
griddle pan for 1-2 minutes on each
side until just cooked through.

To serve, divide the salad leaves
between two plates and lay the
courgettes and salmon on top.
Re-whisk the dressing and drizzle it
over everything. Serve at once.

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Comments, questions and tips

Comments

Well, I take it all back! I followed the quantities exactly as stated, and although there was a lot of the marinade left over, the meal itself was not oily. The garlic didn't seem to come through at all strongly which is a shame, but the tarragon was a delicious flavour in the dressing. Overall, a very simple, quick and tasty meal. (The only thing I changed was that, like another poster, I added some new potatoes to make it more of a meal than a salad). I would certainly make this again. Oh and it's definitely worth using a griddle pan as the stripes are very attractive on the salmon and courgettes.

A total of 7 tablespoons of olive oil for what appears to be a serving for 2 people? (Since it doesn't say). I'm no health freak, but I think there is something wrong here. I am making this later (for 2) and will report back. Given what others have said I suspect the recipe needs to be corrected.

This was delicious - I will definitely try this method of cooking salmon again. Both the courgettes and the salmon needed far longer to cook than the times stated here though, perhaps because I reduced the amount of oil in the recipe. Needs some bread or new potatoes to make a main meal though.

Excellent salad for spring/summer. I substituted a large courgette for the baby courgettes and added a few baby potatoes which to make it more of a substantial Sunday lunch. Will definitely make this again!

This dish was so yummy, we used the George Forman grill and everything came out perfectly (with lovely lines), we used smoked salmon fillets as we the supermarket had run out of normal salmon but the slightly smoked flavour added to the dish. We also grilled bell peppers, halved, and these came out well and worked with the other ingredients.

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